Barbera d’Alba, Tibaldi 2020
Soft and silky, with lifted red fruits. The sweetness of the fruit is well-utilized due to late harvesting.
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A minty and herby nose leads to a soft and silky palate with lifted red fruits, full and easy. Harvested fairly late to make the most of the sweet fruit.
Nose: A minty and herby aroma.
Palate: Soft and silky, with lifted red fruits. The sweetness of the fruit is well-utilized due to late harvesting.
Monica and Daniela Tibaldi are two young sisters who took the plunge in 2014 to produce wines from their family vineyards. It was Monica who got into wine first, studying oenology in Alba, working for a year for big producer, Fontanafredda, and completing her masters in Madrid. She persuaded Daniela – an accountant by training – into the new venture via a vintage in Marlborough, New Zealand and a sommelier course. In fact, they are the fourth generation of the family to grow grapes, their father, Stefano, and grandfather, Tunin, still helping out in the vines. Located at Pocapaglia, 25 minutes west of Alba, they are in the heart of the Roero region which they feel, with better promotion, should be on a par with Barolo and Barbaresco. Pocapaglia means ‘little straw’ so, with its distinctly sandy soils, it’s probably better wine than wheat country! They specialise in grapes typical of the Roero region, championing the traditional local grape, Favorita; “It’s Riesling-like” says Daniela. They have close to 7 ha in total, located in three distinct zones. Firstly Mormore, with its sea shells and fossils, is great for Favorita. Secondly Bricco delle Passere lends itself to Arneis. Thirdly at Santa Vittoria d’Alba, the Coste Anforiano vineyard above the Tanaro River, has more clayey soil and is therefore ideal for reds, Nebbiolo and Barbera. The vines are cultivated organically and certification is awaited. “We love the fruit, me and Monica,” says Daniela “so we don’t use any wood except on a small cuvée of Roero Nebbiolo.” Their wines are fresh and delicious indeed.
Barbera
Often set in the shadow of Nebbiolo, its fellow Piedmont native, Barbera nonetheless produces distinctive and highly attractive aromatic and versatile red wines with all the appeal of Nebbiolo and none of the vices.
Best-known for its starring role in Piedmont’s Barbera d’Alba and Barbera d’Asti wines, Barbera is a northern Italian grape producing fresh, light-bodied red wines with low tannins. Alongside Nebbiolo and Dolcetto, it is synonymous with Piedmont although this dark-skinned wine grape variety found in several Italian wine regions, including its native Piedmont, Emilia-Romagna, Puglia, Campania and even the island regions, Sicily and Sardinia.
At the turn of the 21st Century, it was Italy’s third most-commonly planted red wine grape, after Sangiovese and Montepulciano (although it has since been overtaken by French internationalist Merlot and southern Italy’s deep and aromatic Primitivo.
Nonetheless, Barbera remains popular for producing vibrantly coloured, fruity, light-to-medium bodied red wines with low tannins and high acidity. Indeed, its soft tannin profile sets it apart from Nebbiolo, its more prestigious – and very tannic – Piedmontese counterpart.
- Contains Sulphites
- Suitable for Vegans
- Suitable for Vegetarians
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The Country
Italian wine, with its rich diversity and quality, is a reflection of the country’s deep-rooted wine culture and the varied terroirs that span from the Alpine slopes in the north to the sun-drenched islands in the south. Italy is renowned for being the world’s largest wine producer, offering an array of wines that are as diverse as its cuisine. From the robust and age-worthy Barolo and Barbaresco wines of Piedmont to the light and zesty Pinot Grigio of the Veneto region, Italian wines are made to complement a wide range of foods and occasions. The country’s winemaking history dates back thousands of years, influenced by ancient civilizations such as the Etruscans and Romans, and continues to evolve today. Each region boasts its own indigenous grape varieties, with over 350 officially recognized by the Italian government, contributing to the unique character and flavor profiles of Italian wines. Whether it’s a Chianti Classico enjoyed with pasta in a Tuscan villa or a crisp Prosecco toasting a special moment, Italian wines encapsulate the essence of la dolce vita—the sweet life
The Region
Piedmont, or “Piemonte” in Italian, is a renowned wine-growing region in northwestern Italy with such as Barolo which is often called the ‘King of Wines’, Barbaresco similar to Barolo but slightly more approachable, Barbera d’Asti perfect for everyday enjoyment and Moscato d’Asti sweet, aromatic, and low in alcohol
The Producer
Monica and Daniela Tibaldi are two young sisters who took the plunge in 2014 to produce wines from their family vineyards. It was Monica who got into wine first, studying oenology in Alba, working for a year for big producer, Fontanafredda, and completing her masters in Madrid. She persuaded Daniela – an accountant by training – into the new venture via a vintage in Marlborough, New Zealand and a sommelier course. In fact, they are the fourth generation of the family to grow grapes, their father, Stefano, and grandfather, Tunin, still helping out in the vines. Located at Pocapaglia, 25 minutes west of Alba, they are in the heart of the Roero region which they feel, with better promotion, should be on a par with Barolo and Barbaresco. Pocapaglia means ‘little straw’ so, with its distinctly sandy soils, it’s probably better wine than wheat country! They specialise in grapes typical of the Roero region, championing the traditional local grape, Favorita; “It’s Riesling-like” says Daniela. They have close to 7 ha in total, located in three distinct zones. Firstly Mormore, with its sea shells and fossils, is great for Favorita. Secondly Bricco delle Passere lends itself to Arneis. Thirdly at Santa Vittoria d’Alba, the Coste Anforiano vineyard above the Tanaro River, has more clayey soil and is therefore ideal for reds, Nebbiolo and Barbera. The vines are cultivated organically and certification is awaited. “We love the fruit, me and Monica,” says Daniela “so we don’t use any wood except on a small cuvée of Roero Nebbiolo.” Their wines are fresh and delicious indeed.
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